Monday, 16 February 2015
I don't need much of an excuse to eat pancakes, they are sooooo delicious! I thought I would have to live without them when I was forced to give up gluten but with a little change of ingredients I can still indulge.
These are from the Honestly Healthy book which is full of things I can eat so is becoming a firm favourite.
So for those who want to indulge in yummy pancakes here is the recipe:
AMERICAN STYLE BUCKWHEAT PANCAKES
makes 6 - 8
70g (2 3/4oz/1/2 cup) buckwheat flour
70g (2 3/4oz/1/2 cup) rice flour
1 tsp baking powder
1/2 tsp Himalayan pink salt
300 ml (1/2pt/scant 1 1/4 cups) Brown rice milk
1 tbsp lemon juice
1 tbsp sunflower oil, plus extra for greasing
1 tbsp rice syrup
Place the buckwheat flour, rice flour, baking powder and salt in a large bowl and mix well.
Place the milk, lemon juice, sunflower oil and rice syrup in another bowl and mix well, then stir into the dry ingredients and mix gently until just combined, being careful not to overmix.
Wipe a frying pan lightly with oil and heat over a medium heat. Place a poachette ring or pastry ring in the pan and ladle in 1 tbsp of the mixture. (I found it best to oil the rings) Cook until air bubbles start to appear on the surface of the pancake. Do not turn until this point. Remove the mould, turn the pancake and cook for about 1 minute on the other side, until set. Repeat until all the mixture is used and cooked.
You can change the recipe to suit your own preferences.
Happy Pancake Day!